Hard Boiled Eggs with Caviar

Serves: 4 - 6

Ingredients:

• 6 - 8 large free-range eggs
• Caviar – 50g
• Coarse salt
• Mini salad or herb leaves

Directions: 

1. Boil the eggs. Let cool.
   
   
2. Slice the eggs in half across the middle and trim the rounded end flat, allowing the egg half to stand up straight.
   
   
3. Arrange onto a serving plate. Support the base with coarse salt if needed.
   
   
4. Open a tin of caviar and, using a Mother of Pearl spoon, add a spoonful of caviar on top of the egg yolk.
   
   
5. Garnish with mini salad or herb leaves.
   
   
6. Serve.